|Full Page Recipe Card|
|Use your browsers print button to print the recipe.|
|Cinnamon Pear Rolls|
|Recipe courtesy North Dakota Wheat Commission|
|1/2 cup warm water (80º F)
6-ounce jar babyfood pears, divided
1 egg, lightly beaten
3 cups bread flour
3 tablespoons sugar
1 tablespoon nonfat dry milk
1/2 teaspoon salt
1 package fast-rising yeast
1/3 cup packed brown sugar
1 1/2 teaspoons cinnamon
1/2 cup raisins or nuts (optional)
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
1 to 2 teaspoons milk
|Place water, 1/2 cup pears, egg, flour, sugar, dry milk, salt and yeast in baking pan in order suggested by your bread machine manual, adding pears with liquids. Set on dough cycle.
When cycle is complete, place dough on lightly floured surface, kneading in sufficient flour to make dough easy to handle. Cover; let rest 10 minutes. Roll dough into a 10x14-inch rectangle. Spread with remaining pears (about 2 tablespoons). Mix brown sugar with cinnamon and sprinkle over dough; add nuts or raisins. Roll up, beginning at wide side. Pinch seam to seal.
Cut roll into 12 slices and place in 9x13x2-inch baking pan coated with non-stick spray. Cover; let rise in warm area until double in size, about 45 minutes. Bake at 375º F for 25 to 30 minutes. Remove from pan and cool on wire rack.
Mix powdered sugar, vanilla and milk as needed to make a thin icing. Drizzle over warm rolls.
Makes 12 rolls.
|Each roll provides: 165 calories, 4.6 g protein, 35 g carbohydrates, 0.8 g fat, 1.3 g fiber, 18 mg cholesterol, 1.6 mg iron, 99 mg sodium.|